The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-02-04


nish with capers and strings of lettuce
heart, pour salad dressing over the
whole.
CELERY SOUP.
Wash and cut into small pieces, cell
cry in sufficient quantity; blanch it and
then boil it with water salt and nut
meg, pass it through seivc, and thin
it with meat or chicken broth; cream
can be added.
ROASTED QUAILs.
Pluck, draw and single them; wrap
them in vine leaves and slices of bacon;
wrap in buttered paper, il the paper
burns put on more; roast them until
well Drowned. and serve them on pieces
of toasted bread
WHITE SAUCE.
Put into a saucepan a quarter OF a
pound of butter, and mix it with II
spoonful of flour; add glass OF water,
set il on the fire, and keep stirring
when it boils take it of, set il aside and
salt it. If your sauce be too thick, add
little water, if too thin, Il piece OF
butter, and turn it afresh'
PIGEONS IN CURL PAPERS.
Stew them gently with nice bacon
sliced very thin, butter, pepper, nutmeg
and little meat broth; when half done
add some parsley and mushrooms.
When cold cut the pigeons in half, gar
nish them with their seasonlngs and
wrap them in oiled paper. Then broll
them quarter of IN hour over gen
tie fire.
COMPoTE OF CHEsTNuTs.
Roast some chestnuts, take oil the
peel, then put into a preserving pan
with quarter of pound OF white SUI
gar, and half a glass of water, let them
simmer over gentle fire; when they
have imbibed enough sugar take them
out and dress them on n dish; squeeze
the Juice of lemon over them and
sprinkle them viii, fine sugar.
KIDNEYS sAuTE.
Cut three Kidneys each into five
pieces; put an ounce of butter into the
saute pan Crying PAM, when very hot
put in the kidneys, stir round for n
few minutes with spoon till they are
set. Add tcaspoonful of Hour
quarter of one of salt and the third
part of that of pepper. NIX well; add
half Gull of broth and few mush-
rooms. DO not let them boil; few
minutes is enough to do them
MrRsEBrRG BISCUITS.
Take four ounces of butter. s!X
ounces of white sugar, seven ounces
of flour. one tablespoonful OF fresh
cream and one egg. Make the above
into dough, working well. Then roll
it out very thin. cutting it into pieces
two inches long and one broad. Sprln'
llle the tops of the biscuits with sugar
and ground cinnamon. Bake in a
quick oven, and when done they should
be light yellow-brown. If put away
in canister or jar they will keep q
long time soft.
CHICKEN POT PIE.
Cut up and parboil pair OF large
fowls. seasoning them with pepper and
salt. You may add some thin slices OF
good bacon. For the paste allow one
half pound of best butter to pint and
n half of flour. There should be enough
for great deal of paste Line the sides
of the pot, two-thirds up with paste.
Put in the chickens with the liquor in
which they were parbo led. lnterspers'
the pieces OF chicken with layers o.
paste in thin square slices. Then cover
the whole with lid of paste. not fitting
very closely. Make cross slit in the
top and boil the pie about an hour oil
more.
sAXoNY CHEESE CAKES.
Warm in a stewpan a pint OF gooc
milk, and gradually stir into it, on the
fire, three large handfuls of flour; when
the paste is free from Jumps, add lit
tie salt, a piece of butter, the size OF
walnut, quarter of a pound of gruyese
parnesan Tor any other good cheese)
or you may mix your cheese; it mus
be cut into small slices and not grated
take care that the whole be well incor
porated, so as to be easily turned out o
the stewpan; then NIX it with three
well-beaten eggs and keep the paste
warm till wanted for serving. TheI
butter a tin baking dish, put the past